[enjoy it with great boldness] - Northeast sauce stick bone(da kuai duo yi tou zhe yi gu zi hao shuang jin dong bei jiang bang gu )

[enjoy it with great boldness] - Northeast sauce stick bone

Introduction:

"When it comes to northeast cuisine, you can't help thinking of northeast sauce bone. It's made of pig bone and spine after a long time of stewing. Among them, pig spine is the most popular because it tastes soft and waxy after stewing. I remember the first time I was in the Northeast restaurant, my northeast friend strongly recommended it. Looking at the old man, I thought how greasy it was. As a result, the meat was not greasy, and the meat did not become dry because of a long time of stewing. After a short time, the plate in front of me was full of gnawed bones, which was more transparent than the southern people's delicate, big sauce bones It's the forthrightness of northerners. "

Production steps:

Step 1: raw material drawing.

Step 2: after cleaning the pig bone, soak it in clean water for one hour to remove the blood and impurities. During this period, wash and change the water every time.

Step 3: put in half boiled water and boil.

Step 4: wash off the foam with cool water.

The fifth step: scallion, ginger, star anise, fragrant leaf, stick bone into the electric pressure cooker, drop wine, a small amount of Baijiu to remove the fishy, drip a few drops of white vinegar to calcium dissolved in the bone. Then pour in boiling water, water to no bone, electric pressure cooker stew.

Step 6: stew and remove.

Step 7: pour the bottom oil into the pot, take out the ginger slices, shallots, fragrant leaves and star anise, and add a small spoon of bean sauce to saute until fragrant.

Step 8: pour in some boiling water. Add soy sauce, soy sauce, rock sugar seasoning.

Step 9: pour in the cooked bone and simmer for 10 minutes.

Step 10: finally, collect the juice.

Materials required:

Pig bone: two

Shallot: moderate

Ginger: moderate

Star anise: right amount

Fragrant leaves: appropriate amount

Pixian Douban sauce: right amount

Old style: moderate

Soy sauce: moderate

Cooking wine: moderate

Baijiu: a few drops

White vinegar: a few drops

Rock sugar: right amount

Note: 1. Add some vinegar properly when cooking bone soup, which can make inorganic calcium salt become calcium acetate to dissolve out, so as to improve the content of calcium ion in bone soup, make bone soup have higher nutritional value, and easy to be absorbed by human body, which is beneficial to health. 2. Pixian Douban sauce itself is salty, so there is no need to add salt.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Da Kuai Duo Yi Tou Zhe Yi Gu Zi Hao Shuang Jin Dong Bei Jiang Bang Gu